Composition and method for improving frozen confections



I :In the usual pro'duc of astabilizer such as sodium alginate, sodium carboxymethyl cellulose lrish moss, locust bean gum, or gelatin I employed both alone and-in various combinations, "will hereinafter be referred to as edible hydrophilicsta- United States Patent 2,935,406 'COMPOSITIQNAND METHOD FORTMPROVING '14 Claims. (Cl. 99- 136) This inventionrelates to a new and useful composition .for:improving the manufacture of ice cream and other "frozen milk products. .More particularly, the invention relates to certain additives useful in ice cream mixesat "lowconcen'tr'ations, to produce a very dry and rigid ice .creamlhaving good creaminess andother desirable qualities. An ice cream mix consists essentially of a mixture of dry milk solids, cream orbutter, and sugar. These ,pro-

portions vary withtrade requirements and State regulations, but an average ice cream will have about 1 2% or more butterfat, dry milk solids, and 1 6% sugar by weight.

tion of ice cream, small :portions are added to the ice cream mix as astabilizer to produce an ice cream having a smooth body and to prevent'the growth of ice crystals in storage. Such additives are b iliz ing colloids. p

The 'alginates that are used as ice cream stabilizers are-usually :alginate compositions or certain alginates that are soluble in an-ice cream mix.. The compositions that aresoluble in an ice cream mix are those containing about 50% by weight-of sodium alginate with sugar added to improve the solubility in water, and 'with a small proportion of sodium phosphate added to render the composition compatible with the calcium ions of milk. Such a composition is described; United StatesPatents Nos. 2,097,228, 2,097,299, 2,097,231 and 2,485,934. Algins that are soluble in an ice cream mix are described in United States jPatent No. 2,485,935, for example, propylene glycol alginates. The al gins that are soluble inan ice cream mix and the algin compositions-that are :soluble in such a mix arehereinafter referred to as ice cream mix soluble algins. V I

In accordance with this invention,;I;have found that the dryness and the shipping ability of -i ce cream prepared from ice cream mixes including the aforesaid ingredients as well as the dispersibility of said ingredients can be improved by the addition of a smallquantity of glyceryl mono stearate (G.M.S.) in combination;with-astillsmaller quantity of glyceryl mono myristate =(G,M,M.). V n

The use of esters of a fatty acid and a polyhydric alcohol per se in an ice cream mix as emulsifying addi- They 2,935,406 Patented May 3, 1960 2 tives of the ice cream mix and an ice cream-prepare therefrom.

My new combination of materials is not only-readily dispersible by itself but it also-increases the dispersibility of stabilizing colloids such as ice cream-mix soluble'alginates which tend to float and are not readily dispersible in an ice cream mix.

The material that I refer to as glyceryl mono stearate or jG.M.S. is the commercial product which comprises both glyceryl mono stearate and glyceryl di stearate. G.M.S. issold'as having about 40%, 65% or glyceryl mono stearate content by'weight. I prefer a G.M.S. .prod-uct'having 40% to 65% by weight'of glycerylmono stearate content. In accordance with my invention, }-I use such aproductin admixture with from 3% to "15% by weight thereof of G.M.M. The said combination is suitable for use as an ice cream or other frozen confection additivein smallquantities, such as 0.05% to 0.30% by weight :of the ice cream or other frozen confection mix.

To more particularly illustrate my invention,-ic'e cream mixes were ,prepared consisting of about 12% fat, 10% non-fat milk solids, 12% cane sugar, 5% corn syrup solids, 0.25% ofamilksoluble alginate composition, and

0. 12% of various commercial glyceryl mono stearates in combination with Thepercentages referred to are by weight. The amount of G.M.M. employed was .varied between 3 and 15% by weight of the G.M=S. used. The fat consisted of fresh manufacturing cream. Spray dried skimmed milk powder was used for the non- :fat milk solids, The 'a'l-ginate composition was ,a commercial composition sold under the trade nameDariloid. This is a product made by applicants employer -in accordance with the disclosureof U.S. PatentzNo. 2,485,934, :referred to in column 1, line 47, hereof. I

The corn syrup solids was a commercial product sold underthe trade name Frod'ex.

The ice cream mixes that were prepared as aforesaid were pasteuri-zed at F., for thirty (30) minutes, homogenized at 2500 lbs. on a single stage homogenizer, cooled over a surface cooler, and frozen on a batch freezer in duplicate batches. When'the milk-soluble alginate 'compositioncontaining the G.M.S. and was added to the mix as it was being agitated, it was observed that the composition readily dispersed and complete solubility was obtained in a matter of about 15 minutes time.

Viscosity measurements were taken by collecting'a 600 I ml. sample'of mix as it came over the cooler. The sample was poured back and forth between'two beakers ;for 'atotal of twelve times, at which time a viscosity reading was obtained with a Brookfield MV viscosimeter. The viscosimeter was allowed to rotate fora total of one minute before taking the reading. The same procedure was followed with the same 600 ml. sample ofmix after it had been allowed to age for 24 hours. All ice cream samples were hardened-24 hours at 20 after which they were judged for body and texture by organoleptic methods. Meltdown tests wereconducted by placing a small sample of hardened ice-cream in a 'Petri dish "and allowing it to melt at room temperature. Heat shock tests were made by placing hardened ice cream samples in a cabinet in which the temperature alternated between +15 F. and 5 F. Each temperature was held for a period of two days, after which the controls were adjusted so that the alternate temperature would be obtained. After the samples were exposed to this treatment for a period of approximately two Weeks, they were again judged for body and texture by organoleptic methods.

In comparison, a mix made with 0.25% of a milk soluble alginate composition and 0.12% of the same commercial G.M.S. product, but without the G.M.M., was

the homogenizer filter screen.

of the mix and never dissolved in the normal time of processing. Therefore, when the mix was pumped to the homogenizer, some insoluble lumps remained on the bottom of the mixing vat and others collected in the sanitary pipe leading to the homogenizer as well as on It was evident to me that this mix was not properly stabilized or emulsified because of these processing difliculties, and this was confirmed -when the mix was frozen and also later tested as given 'cream mix dispersible additive with milk soluble algins such as alginate compositions and propylene glycol alginates. My combination of G.M.S. and G.M.M. also produced an ice cream mix dispersible additive with other edible hydrophilic stabilizing colloids, includng locust bean gum and sodium carboxymethyl cellulose with Irish moss. duced ice creams having desirable commercial properties in accordance with the various test methods that have hereinbefore been described.

-In the foregoing, I have given various examples of my invention, but I do not intend to be limited thereby.

for use as a frozen milk product mix additive comprising an edible hydrophilic stabilizing colloid, a commercial glyceryl mono stearate and glyceryl mono myristate in an amount equal to about 3% to 15% by weight of said stearate.

3. A new and useful composition particularly suitable for use as a frozen milk product mix additive comprising an ice cream mix soluble algin, a commercial glyceryl mono stearate and glyceryl mono myristate in an amount equal to about 3% to 15% by weight of said stearate.

4. A new and useful composition particularly suitable for use as a frozen milk product mix additivecomprising a milk soluble alginate composition, a commercial glyceryl mono stearate and glyceryl mono myristate in an amount equal to about 3% to 15 by weight of said stearate.

5. A new and useful composition particularly suitable for use as a frozen milk product mix additive comprising a milk soluble propylene glycol alginate, a commercial glyceryl mono stearate and glyceryl mono myristate in an amount equal to about 3% to 15% by weight of said stearate.

6. An ice cream mix additive comprising a milk soluble propylene glycol alginate, locust bean gum, Irish moss, a commercial glyceryl mono stearate containing at least 40% by weight of glyceryl mono stearate and from 3% The additives were not only dispersible, but proto 15% by weight of said commercial stearate of glyceryl mono myristate.

7. An ice cream mix additive comprising an edible hydrophilic stabilizing colloid, a commercial glyceryl mono stearate having a glyceryl mono stearate content of 40% to by weight and 3% to 15% by weight of said commercial stearate of glyceryl mono myristate.

8. The process of manufacturing an improved ice cream product which comprises adding and dispersing in the mix therefor a small percentage of an edible hydrophilic stabilizing colloid and a small percentage of a commercial glyceryl mono stearate having a glyceryl mono stearate content of 40% to 65% by weight and 3% to 15% by weight of said small percentage of commercial stearate of glyceryl mono myristate.

9. The process of manufacturing an improved ice cream product which comprises adding and dispersing in the mix therefor from 0.05% to 0.3% of a commercial glyceryl mono stearate and from 3% to 15 by weight of said stearate of glyceryl mono myristate.

10. A new and useful frozen milk product containing a small proportion of an additive comprising a commercial glyceryl mono stearate having a glyceryl mono stearate content of at least 40%, and 3% to 15% by weight of said commercial stearate of glyceryl mono myristate.

11. A new and useful frozen milk product containing a small proportion of an additive comprising an edible hydrophilic stabilizing colloid, a commercial glyceryl mono stearate having a glyceryl mono stearate content of at least 40%, and 3% to 15% by weight of said commercial stearate of glyceryl mono myristate.

12. A new and useful frozen milk product containing a small proportion of an additive comprising a milk soluble algin, a commercial glyceryl mono stearate having a glyceryl mono stearate content of at least 40%, and 3% to 15 by weight of said commercial stearate of glyceryl mono myristate.

13. A new and useful frozen milk product containing a small proportion of an additive comprising a milk solublealginate composition, a commercial glyceryl mono stearate having a glyceryl mono stearate content of at least 40%, and 3% to 15% by weight of said commercial stearate of glyceryl mono myristate.

14. A new and useful frozen milk product containing a small proportion of an additive comprising a milk soluble propylene glycol alginate, a commercial glyceryl mono stearate having a glyceryl mono stearate content of at least 40%, and 3% to 15 by weight of said commercial stearate of glyceryl mono myristate.

References Cited in the file of this patent UNITED STATES PATENTS 2,065,398 Roth Dec. 22, 1936 2,395,061 Musher Feb. 19, 1946 2,423,613 Nelson July 8, 1947 2,485,935 Steiner Oct. 25, 1949 2,587,369 Nash Feb. 26, 1952 2,665,216 Kamlet Ian. 5, 1954 OTHER REFERENCES Bryan, The New Stabilizers, Ice Cream Review, November 1941, p. 39.

UNITED STATES PATENT OFFICE CERTIFICATE OF CORRECTION Patent No. 2,935,406 May 3, 1960 Aaron Miller It is hereby certified that error appears in the printed specification of the above numbered patent requiring correction and that the said Letters Patent should readas corrected below.

Column 1,, line 55, for "shipping" read whipping Signed and seeled this 1st day of November 1960.

' (SEAL) Attest:

KARLI'L AXLINE ROBERT C. WATSON Attesting Officer Commissioner of Patents 

1. A NEW AND USEFUL COMPOSITION PARTICULARLY SUITABLE FOR USE AS A FROZEN MILK PRODUCT MIX ADDITIVE COMPRISING A COMMERCIAL GYCERYL MONO STEARATE AND FROM 3% TO 15% BY WEIGHT OF SAID STEARATE OF GYCERYL MONO MYRISTATE. 